Grilled Corn Tabbouleh
Experience a delightful twist on the traditional Lebanese grain salad, tabbouleh, with this unique version featuring grilled fresh corn kernels that bring a touch of sweetness. A vibrant blend of flavors and textures awaits in this refreshing dish.
Ingredients
Ingredients | |
|---|---|
| 6 | shucked corn |
| 3 | cups fresh flat-leaf parsley |
| 2 | tablespoons chopped fresh mint |
| 1 | tablespoon finely chopped jalapeno pepper |
| 1 | clove garlic, minced |
| 1 1⁄2 | teaspoons extra-virgin olive oil |
| 1 | teaspoon ground Aleppo pepper, or more to taste |
| 1 | teaspoon ground coriander |
| 1 | teaspoon lemon zest |
| 2 | tablespoons lemon juice |
| 3⁄4 | teaspoon flaky sea salt |
| 1⁄4 | teaspoon freshly ground black pepper |
Instructions
Preparation | |
|---|---|
| 1. | Preheat a grill pan or outdoor grill over high heat. Lightly oil the grate. |
| 2. | Grill the ears of corn, turning occasionally, until lightly charred on all sides and tender, for about 12 to 15 minutes. |
| 3. | Transfer the grilled corn to a cutting board and let it cool for about 5 minutes. Cut the kernels from the cobs. Discard the cobs or set them aside for another use. |
| 4. | Coarsely chop 1/4 cup of parsley leaves and place them in a large bowl. Add the remaining 1/2 cup of parsley leaves, grilled corn, mint, jalapeño, garlic, olive oil, Aleppo pepper, coriander, lemon zest, and lemon juice to the bowl. Mix well to combine. Season with salt and black pepper to taste. |
| 5. | Serve the tabbouleh salad immediately or refrigerate it covered overnight for even more flavor to develop. |
Published on Jul 25, 2024 by Luminița